Genoises de Nouilles

Ingredients

• the yolks of four eggs
• as much dried flour as will make a thick batter
• a pint and a half of boiling milk
• six ounces of butter
• six ounces of sugar
• a pinch of salt
• the finely-grated rind of a large lemon
• the yolks of six eggs

Method

1. 1

   Beat the yolks of four eggs and mix with dried flour to make a thick batter.

2. 2

   Roll out into strips and dry.

3. 3

   Simmer in boiling milk with butter, sugar, salt, and lemon rind for thirty-five minutes.

4. 4

   Stir in beaten yolks of six eggs, pour into a buttered baking-tin, and bake until lightly browned.

5. 5

   Cut, spread with jam, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 589. The excerpt below is the record exactly as published.

Genoises de Nouilles (sometimes called Genoises a laReine). — Beat thoroughly the yolks of four eggs, and mix with them as much dried flour as will make a thick batter. Divide this into four parts, and roll each out as thin as possible. By the time all are rolled, the first one will be sufficiently dry to be cut into small strips, as thin as twine. Spread them on writing paper, and place them before the fire to dry. Drop them into a pint and a half of boil- ing milk, with six ounces of butter, six ounces of sugar, a pinch of salt, aud the finely-grated rind of a large lemon. Simmer gently for thirty-five minutes, when the mixture should be a thick batter. It must be well stirred, par- ticularly at first, to prevent it forming into lumps. Pour it out, and, as it cools, add the yolks of six eggs

Cook this with the app: pantry check, scaling, and the assistant.